Sunday, July 08, 2007

Roasted Cauliflower

Roasted Cauliflower

6 lb cauliflower (3 heads), cut into 2-inch-wide florets
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 425°F.
Toss cauliflower with oil, garlic, salt, and pepper in a large bowl. Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.

Makes 10 servings.

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